Roast Chicken And Ratatouille

Serves 4

Ratatouille is a traditional French dish of roasted vegetables; this beautiful dish is full of fantastic colours it is a feast for the eyes as well as the stomach. Ratatouille has a wonderful sweet, rich, full flavour. A mix of garlic, onions, peppers, courgettes and aubergines roasted in olive oil. The tender juicy vegetables complement the clean light taste of roast chicken beautifully.

This is a beautiful dish so if you have guest round and you’re trying to impresses, roast chicken and ratatouille is a simple, quick meal to cook with lots of impact and taste great.

Ingredients  

• 4 chicken breasts
• 1 red pepper, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 1 onion, cut into wedges
• 1 courgette, cut into small chunks
• 1 small aubergine, cut into small chunks
• 4 large ripe tomatoes
• 10 button mushrooms
• 2 garlic cloves, finely chopped
• 5 tbsp olive oil
• A bunch of basil

Method

1. Peel and deseeded the tomatoes. To do this boil a pan of water then place the tomatoes in for 30 seconds, drain then pour cold water on top, the skins should peel of easily.
2. Heat oven to 200C or gas mark 6.
3. In a bowl toss all the vegetables with the garlic, 3 tbsp olive oil, basil and season with salt and pepper.
4. Pour the vegetables in a roasting tin and place chicken breast on top, drizzling 1tbsp of olive oil on top of chicken.
5. Roast for about 35 minutes until chicken is golden and vegetables are tender. Drizzle with the rest of the oil before serving.